Sweet And Sour Ceviche With Homemade Tortilla Nests - Emeril

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 5
• 1 lb very fresh red snapper fillet, skin removed, chopped into 1/4-inch dice
• 1 cup finely diced tomato
• 1/2 cup finely diced onion
• 1/2 cup fresh lime juice
• 1/2 cup fresh orange juice
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon olive oil
• 1 tablespoon minced jalapeno
• 1 teaspoon grated lime zest
• 1 teaspoon grated orange zest
• salt & freshly ground black pepper
• bibb lettuce, cleaned
• 12 (6 inch) corn tortillas
• 4 cups corn or 4 cups vegetable oil
• salt, to taste
• emeril's original essence, to taste, creole essence / bayou blast

Recipe

• 1 in a medium serving bowl, combine all the ingredients. toss to coat. cover and refrigerate for 1 hour. (note: when ready, the "cooked" fish should be opaque; if not, marinate slightly longer. be careful not to leave in too long, as fish will turn mushy.)
• 2 season with salt and freshly ground black pepper, to taste.
• 3 place a lettuce leaf on a plate. top the leaf with the tortilla nest. fill with the ceviche and serve.
• 4 homemade tortilla nests:in a large, heavy saucepan, heat the oil to 360 degrees f.
• 5 quickly dip the tortilla in the oil to make it pliable. remove from the oil and carefully julienne the tortillas. spread some of the julienne tortillas in a 1-cup ladle. place a smaller ladle on top of the tortillas and immerse in the oil. fry until crisp, about 2 minutes. remove to a paper towel lined plate and season with salt and essence. repeat with the remaining tortillas.
• 6 serve warm with the sweet 'n sour ceviche.